Best 9 Grilled Oysters With Chipotle Butter Recipes

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Grilled oysters are a delicious and easy-to-make appetizer or main course. They can be cooked on a grill, in a smoker, or even in a campfire. The key to cooking perfect grilled oysters is to use fresh oysters and to cook them over high heat for a short amount of time. This will help to prevent them from becoming overcooked and tough. Chipotle butter is a great way to add a smoky and spicy flavor to grilled oysters. It can be made by combining melted butter, chopped chipotle peppers, and lime juice. Drizzle the chipotle butter over the grilled oysters and serve immediately.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED OYSTERS WITH CHIPOTLE BUTTER



Grilled Oysters with Chipotle Butter image

Spicy butter-topped oysters that are grilled and on your table in minutes.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Oysters

Time 9m

Yield 2

Number Of Ingredients 3

3 tablespoons butter, melted
1 chipotle pepper in adobo sauce, minced
1 pound oysters on the half shell

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place butter in a small bowl. Stir in chipotle pepper and set aside.
  • Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 13.1 g, Cholesterol 214.4 mg, Fat 25.8 g, Fiber 0.2 g, Protein 21.3 g, SaturatedFat 13 g, Sodium 786.4 mg

GRILLED OYSTERS THREE WAYS



Grilled Oysters Three Ways image

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.

Provided by Food Network Kitchen

Time 55m

Yield 36 oysters

Number Of Ingredients 17

1/3 cup red wine vinegar
1/4 cup white balsamic or white wine vinegar
1/2 medium shallot, minced
Freshly ground black pepper
1/4 cup your favorite barbecue sauce
1 tablespoon bourbon
2 slices bacon (1 ounce), cooked and finely chopped
2 tablespoons thinly sliced fresh chives
4 tablespoons unsalted butter, at room temperature
2 teaspoons white wine
1 teaspoon fresh lemon juice
2 cloves garlic, minced
1/2 medium shallot, minced
1/4 cup fresh parsley, finely chopped
Kosher salt and freshly ground black pepper
1 cup coarse sea salt
36 oysters in the shell, scrubbed

Steps:

  • For the mignonette: Stir together the red wine vinegar, white balsamic vinegar, shallots and 1/4 teaspoon black pepper in a small bowl. Refrigerate until ready to serve.
  • For the bourbon BBQ sauce: Stir together the barbecue sauce and bourbon in a small bowl. Set aside.
  • For the scampi butter: Mash to combine the butter, white wine, lemon juice, garlic, shallot, 1 tablespoon of the parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Side aside.
  • For the oysters: Prepare an outdoor grill for medium-high heat. Add the coarse sea salt in mounds to a large 9-by-13-inch aluminum roasting pan.
  • Cooking in batches if necessary, put the oysters with their cupped side down in the roasting pan, nestling them in the salt so the flat side is facing up and they do not tip. Put the roasting pan on the hottest part of the grill and close the lid. Cook until the shells open slightly (wide enough to slide a knife in), 5 to 8 minutes, depending on the size of the oysters.
  • Carefully remove the roasting pan from the grill. Insert the tip of an oyster knife or small sharp paring knife in the shell opening and run the knife along the inside of the top shell to release the oyster; remove the top shell. Run the knife under the oyster meat in the bottom shell to release the oyster, keeping the oyster and juices in the shell. Repeat with the remaining oysters, placing 12 of them on a platter and the remainder back in the pan. Serve the oysters on the platter immediately with the mignonette, or refrigerate until ready to serve. (See Cook's Note.)
  • Spoon the bourbon BBQ sauce over 12 of the remaining oysters in the roasting pan (about 1 teaspoon each). Top each with some of the bacon and chives.
  • Put a dollop of the scampi butter over the 12 remaining oysters in the roasting pan (about 1 teaspoon each).
  • Return the roasting pan to the grill, close the lid and cook until the oyster fillings are just starting to bubble, about 5 minutes. Remove from the grill and transfer to a serving platter.
  • Sprinkle the scampi butter oysters with the remaining 1 tablespoon chopped parsley and serve immediately.

GRILLED OYSTERS WITH LEMON GARLIC BUTTER



Grilled Oysters with Lemon Garlic Butter image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h16m

Yield 24 oysters, 4 to 6 servings

Number Of Ingredients 10

10 tablespoons softened unsalted butter
2 tablespoons finely grated Parmigiano-Reggiano
2 tablespoons minced parsley leaves
1 tablespoon lemon juice
2 teaspoons minced garlic
1 teaspoon minced fresh chives
1/2 teaspoon hot sauce, optional
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
24 shucked oysters, half of each shell reserved and washed

Steps:

  • In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
  • Preheat a grill to high.
  • Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
  • Serve immediately.

BARBECUED OYSTERS WITH BACON AND GARLIC BUTTER



Barbecued Oysters with Bacon and Garlic Butter image

Smoky bacon and barbecue sauce perfectly balance the oysters' briny flavor in this easy-to-make recipe from chef Chris Schlesinger. Also try:Grilled Clams with Garlic, White Wine, and Tomatoes; Southeast Asian-Style Grilled Shrimp with Aromatic Herbs

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 12 as an appetizer

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, softened
1 tablespoon freshly squeezed lemon juice
1 teaspoon minced garlic
24 oysters, shucked and on the 1/2 shell
1/2 cup Chris Schlesinger's Barbecue Sauce, or favorite prepared barbecue sauce
8 strips bacon, cooked and crumbled

Steps:

  • In a small bowl, mix together butter, lemon juice, and garlic; set aside.
  • Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 3 to 4 seconds, you have medium heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • Place oysters on grill near, but not directly over, coals. Top each oyster with 1 teaspoon barbecue sauce and 1 teaspoon butter mixture. Cook until oysters start to ruffle around the edges and juice is bubbling, 2 to 3 minutes. Sprinkle oysters with bacon and serve.

GRILLED OYSTERS WITH CHILE BUTTER RECIPE - (3.8/5)



Grilled Oysters with Chile Butter Recipe - (3.8/5) image

Provided by mahto

Number Of Ingredients 9

1 stick unsalted butter
1 tablespoon chile-garlic paste or sriracha
2 anchovy fillets, minced
1 tablespoon garlic, minced
1 teaspoon chile flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Juice and zest of 1 lemon
2 dozen oysters

Steps:

  • Cut the butter in 1-inch pieces into a bowl and set it on the counter to soften. When it's soft, mix in the remaining ingredients, stirring to evenly incorporate them. Lay out some plastic wrap and spoon the butter in the center. Wrap the plastic over it and twist the ends until it forms a log shape. Refrigerate or freeze. Preheat the grill on high heat. Shuck the oysters, leaving the meat attached to the bottom shell. Cut the butter into thin coins and place one over the top of each oyster. Place the oysters directly on the grill grate and cook until the butter is hot and bubbling and the edges of the oysters begin to curl, about 8 to 10 minutes.

GRILLED OYSTERS WITH HOT-SAUCE BUTTER



Grilled Oysters With Hot-Sauce Butter image

Oysters cook quickly on a hot grill, the meat poaching in a bubbling compound butter flavored with a vinegar-rich hot sauce, garlic and lemon zest. Ideally, you can assign someone else the job of shucking and focus on the grill, making sure the oysters don't stay on it much longer than 2 or 3 minutes, so the meat is still plump and juicy. If you're working on your own, open the oysters in advance and handle them carefully, so as not to spill the liquor inside the shells, which combines with the melted butter to create a delicious, briny flavor. To make a whole meal out of them, serve them with some grilled bread and a simple salad.

Provided by Tejal Rao

Time 30m

Yield Serves 4

Number Of Ingredients 6

8 ounces butter
3 tablespoons Crystal hot sauce
1 small garlic clove
1 lemon, zested, then cut into wedges
1 anchovy
48 oysters

Steps:

  • In a food processor, combine butter, hot sauce, garlic, lemon zest and anchovy, and pulse until there are no streaks of hot sauce and the butter is a uniform shade of pale pink. (If you don't have a food processor, leave the butter out until it's very soft, then beat the ingredients together with a spoon.) Scrape the mixture into a small bowl, and set aside in the fridge.
  • Put the oysters in a large bowl in the sink, and scrub off any sand or grit. Rinse well, drain and refrigerate until you're ready to shuck. To shuck: Grip an oyster with a folded dishtowel so the shell is cupped side down, hinge side facing toward you. Push the tip of the oyster knife into the hinge, and twist so it cracks open. Make sure the knife is clean of shell and grit, then use it to release the top shell, and slide it under the oyster meat to release it from the bottom shell. Repeat with remaining oysters, discarding any that are already open or that have a bad smell.
  • Build a fire in your charcoal grill, or set a gas grill to high. Gently crumple a sheet of aluminum foil so its grooves can support the open oysters and keep them from spilling, and set it on the grate. Place 12 oysters on the foil, and top each with approximately ½ teaspoon of butter; use more for especially large oysters, but less for small ones. The idea is to cover the oyster with butter, but not to overfill the shell. Cover the grill, and cook until the butter and oyster juices are bubbling but the oyster is still plump, about 2 to 3 minutes.
  • Use tongs to transfer hot oysters to a platter lined with another piece of foil that will keep the shells upright, and serve immediately with a bottle of hot sauce and lemon wedges at the table. Repeat with remaining oysters.

Nutrition Facts : @context http, Calories 901, UnsaturatedFat 21 grams, Carbohydrate 31 grams, Fat 60 grams, Fiber 0 grams, Protein 58 grams, SaturatedFat 32 grams, Sodium 959 milligrams, Sugar 1 gram, TransFat 2 grams

OYSTERS WITH BROWN SUGAR–CHIPOTLE BUTTER



Oysters with Brown Sugar–Chipotle Butter image

Even if you're not an oyster person, you'll love this buttery, broiled approach.

Number Of Ingredients 8

2 dozen oysters (such as Blue Point, Wellfleet, or Malpeque), freshly shucked, on the half shell, with their liquid.
1 garlic clove, finely chopped
1/4 canned chipotle chile in adobo, finely chopped (about 1 tsp)
2 tbsp unsalted butter, room temperature
1 1/2 tsp bourbon
1 1/2 tsp (packed) light brown sugar
Kosher salt
freshly ground pepper

Steps:

  • Mix garlic, chile, butter, bourbon, and brown sugar in a small bowl until smooth; season with salt and pepper.
  • Heat broiler. Spread a layer of kosher salt on a rimmed baking sheet and arrange oysters on top (the salt will prevent them from tipping over). Place about 1/2 tsp butter mixture on each oyster.
  • Broil oysters until butter is melted and sugar is beginning to caramelize, about 3 minutes.

WOOD-GRILLED OYSTERS IN CHIPOTLE VINAIGRETTE



Wood-Grilled Oysters in Chipotle Vinaigrette image

It used to be that you could buy and eat oysters only in months with an "R" in them. That's because during the summer months of spawning, wild oysters develop an "off" flavor. Transporting oysters in hot weather, before the days of refrigerated trucks, was also problematic. Today, about 80 percent of oysters are farm-raised in submerged nets, dining on plankton in carefully controlled marine environments. They spawn at different times during the year, so there's always a variety available that's good to eat. When ready, they're harvested and shipped by air to seafood markets. If you're not comfortable shucking oysters at home, have the fishmonger shuck them for you and ask him or her to give you a half shell for each oyster. In this recipe, you'll get smoky flavor from two sources: the wood-grilling technique and the chipotle chile in the vinaigrette.

Provided by Karen Adler

Yield Serves 6

Number Of Ingredients 10

3 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 canned chipotle chiles in adobo sauce, very finely chopped
2 tablespoons adobo sauce from the can
1/2 teaspoon salt
2/3 cup olive oil
Freshly ground black pepper to taste
36 oysters, shucked, on the half shell
1 cup hickory or mesquite chips soaked in water for 1 hour for a charcoal grill, or 1/2 cup dry wood chips in a smoker box or an aluminum foil packet poked with holes for a gas grill

Steps:

  • 1. Prepare a hot fire in a grill.
  • 2. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. (Vinaigrette can be made up to 4 days ahead of time and stored, covered, in the refrigerator.)
  • 3. Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl.
  • 4. Arrange the oysters on plates or a platter and serve, passing extra vinaigrette at the table.

GRILLED OYSTERS WITH LEMONY GARLIC-HERB BUTTER



Grilled Oysters With Lemony Garlic-Herb Butter image

Garlic, lemon, herbs and butter form a classic European pairing that is perfectly at home spooned into a hot grilled oyster, but if that's not your style, try out these recipes for Buttery Soy-Sake Glaze or Harissa-Parmesan Butter - or, better yet, make all three. Any leftover flavored butter and sauces are excellent melted over grilled vegetables, such as asparagus or zucchini, or over grilled chicken, fish or even steak, and they can be stored in the refrigerator for several weeks or in the freezer for several months. When shopping for oysters, look for specimens with deeply cupped bottom shells in order to help retain their natural liquor and provide ample space for the flavored butter.

Provided by J. Kenji López-Alt

Categories     dinner, seafood, appetizer, side dish

Time 30m

Yield 24 oysters

Number Of Ingredients 7

1/2 cup/115 grams unsalted butter (1 stick), cut into pats
1 ounce fresh parsley leaves (about 1 packed cup), roughly chopped
1 ounce fresh basil leaves (about 1 packed cup)
6 medium garlic cloves, finely minced or pressed through a garlic press
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
24 oysters, scrubbed clean of any sand or grit under cool running water.

Steps:

  • Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
  • Prepare the garlic-herb butter: In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, a large pinch of salt and a few grinds of pepper. Process until the herbs are finely chopped and there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
  • Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
  • As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
  • Spoon a generous teaspoon of the garlic-herb butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet and serve immediately.

Tips:

  • Choose fresh oysters: Fresh oysters should have a briny smell and closed shells. Avoid any oysters with open shells or a foul odor.
  • Shuck the oysters carefully: Use a sharp knife to carefully pry open the oyster shells. Be careful not to spill any of the oyster liquor.
  • Prepare the chipotle butter: Mix softened butter, chipotle peppers, garlic, and lime juice in a bowl. Season with salt and pepper to taste.
  • Grill the oysters: Place the oysters on a hot grill, flat side down. Cook for 3-4 minutes or until the oysters start to bubble and the edges curl up.
  • Top with chipotle butter: Remove the oysters from the grill and top each one with a dollop of chipotle butter.

Conclusion:

Grilled oysters with chipotle butter are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or a special occasion dinner. With just a few simple ingredients, you can create a dish that is both flavorful and impressive. So next time you're looking for a new way to enjoy oysters, give this recipe a try!

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